Is French toast a breakfast food? Do fish swim? I mean obviously.. Right? Well, the majority of the population seems to think so. But if you’re adventurous enough like me, you can have it for dessert at 11:39 pm or an afternoon snack at 5:15 pm. My stance on French toast is that: it is awesome. But regardless of your perspective of French toast, it is universally seen as a breakfast food. However, I am here to change that with this super sick and customizable French toast recipe that you can have at any time.

Ingredients:

• Standard white bread. If you’re fancy enough, get some brioche.
• An egg or two.
• Milk.
• Salt.
• Powdered cinnamon.
• Sugar. Both granulated and powdered. Not too much though.
• Butter. Preferably non-salted.

If you’re eating solo, begin by cracking one singular egg into a bowl. If you’re not, add 2 or 3. Break open the yolks with a fork and add a generous splash of milk. Begin whisking this egg mixture until it becomes yellow. Now add a pinch of salt. And I mean a literal pinch, with your fingers. Also sprinkle in some cinnamon. While you continue to whisk, start heating up a relatively large pan so that you can toast multiple slices at once. After your pan is hot, add just enough butter to cover the surface of the pan but not enough to raise your cholesterol. After whisking for a solid 7 minutes, you can start dipping that toast in the egg mixture. Make sure you toss and turn the toast to fully coat it with egg. WARNING: This can get a little messy. Transfer the egg-y toast onto the hot pan and let it toast. The secret to getting the perfect toast is… I don’t have a secret. Just check every minute or so. While the toast is.. toasting, take a separate bowl and mix together a tablespoon of sugar and a tablespoon of cinnamon, to create: cinnamon sugar. Anyway, when you achieve the golden-brown color, you may flip the toast. After both sides have been toasted, transfer the toast over to a plate. Keep repeating the cooking instructions for however many slices of bread you use. You may also need to add some more butter to grease up the pan. Once all of the slices are gathered, sprinkle the cinnamon sugar and some powdered sugar on top. This is now the part where you can make the toast, you. Try adding some fresh fruit with honey instead of syrup, or add bacon bits on it, or add ice cream on top, or Nutella. There are so many ways to top the French toast, but if you’re low on ingredients, just use syrup. There should now be some beautiful, warm, loving, caring, French toast waiting for you.

Now, I can’t tell you where French toast comes from, probably from France, but I can tell you my personal relationship with it. From the three times I’ve had breakfast at a diner, I’ve ordered French toast all three times. Three times was enough to get me to make it on my own. See, French toast isn’t crazy difficult to make, nor is it the first food I’ve ever made. I mean, everyone knows how to cook an egg, but making French toast just sounds way cooler. The real significance, however, comes from both the process and the final result, the moment you get to sit down and begin eating your own creation. It is the feeling of accomplishment you get from knowing you made something that is served in actual restaurants and diners, with your own two hands. That euphoria after taking the first bite cannot possibly be felt after making something like scrambled eggs. Despite its simplicity, French toast was the first dish to make me feel like an accomplished cook. Perhaps more significantly, though, it was the first dish to initiate a genuine sense of triumph and a realization that climbing the ladder is just as important as getting to the top, to say the least. The realization that the process is always worthwhile, and even more so when you get to experience the wonderful taste of success.